Sunday, August 1, 2010

Summertime Soup

Since we recently decided to give Community Supported Agriculture (CSA) a try, we have been inundated weekly with a large amount of veggies (some of unknown nomenclature).  This week, I was lagging behind the using up of the veggies, so I decided to do a clean out the fridge recipe of my own making.  The resulting soup was not bad!  I started with some leftover Rotisserie Chicken, and the veggies you see here:

Not a bad start - for those of you who can't identify the items on the cutting board...neither can I!  Just kidding! They are: onion, garlic (an amazing rare variety that is extremely spicy when raw), zucchini, spinach (another odd variety), kale, collard and turnip greens, and a Yukon gold potato. 

Obviously, since this is a clean out the fridge recipe, you can use whatever veggies you have on hand.  I only used half of each of the greens because I am going to use them for another recipe.

Here's the recipe for the soup. 
Various veggies (chopped)
Rotisserie chicken (skin and bones removed, chopped)
Chicken broth
Salt and Pepper

Once you have got the veggies chopped, heat a dutch oven over medium heat with a small amount of olive oil in the bottom.  Add the onions and garlic, let them soften.  Add spices and stir into the onion mixture.
Add the veggies (pay attention to cooking times for the veggies - I added the zucchini much later in the cooking time).  Cover with chicken broth.  Bring to a boil, reduce heat to low and cover.  Cook for about 30 to 40 minutes or until veggies are soft.
Add any quick-cooking veggies and chicken for the last 10 minutes of the cooking time.  Season to taste with salt and pepper.
Serve with crusty bread. 

Don't you just love my vague recipes? 

This soup was very good and summery!  Drew liked it so much he drank the broth - always a good sign!

1 comment:

MISSY said...


brown 2 lbs of hamburger (80/20-do not drain)
add a med. sized diced yellow onion, cook for a few minutes, add two large table spoons of chopped garlic, and one can of original rotel (don’t drain). then add one largely chunked eggplant and 1/2 cup water. Season with ALOT of Tonys cajun seasoning and salt & pepper. simmer with lid off for approx. 30 min. stir frequently until the eggplant gets real tender. serve over rice...